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Beef Hamburgers with Gruyere Mushroom Sauce (Low Carb)

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Indulge in these low-carb Beef Hamburgers topped with a rich Gruyère Mushroom Sauce that combines savory beef with creamy cheese and earthy mushrooms. Perfect for a satisfying weeknight dinner, this recipe is simple yet packed with flavor.

Ingredients

Scale
  • 1 pound ground beef (made into patties)
  • 2 tablespoons butter
  • 2 cups sliced fresh mushrooms
  • 2 ounces cream cheese
  • 1/2 cup heavy cream (or half and half)
  • 1/4 cup sour cream
  • 2 cloves garlic, crushed
  • 1/2 cup gruyere cheese, shredded (can use Swiss)
  • 1/4 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup water or beef broth

Instructions

  1. Begin by shaping the ground beef into patties. Aim for four large burgers, ensuring they are even in thickness for uniform cooking. Don’t overwork the meat; just gently form the patties and make a small indentation in the center to prevent puffing during cooking.
  2. Heat a cast iron skillet over medium-high heat until hot. Once ready, add the patties to the skillet. Reduce the heat to medium and cook undisturbed for 5 to 7 minutes. You’ll know they’re ready to flip when the bottom is nicely browned and releases easily from the skillet.
  3. Flip the burgers and continue cooking for an additional 5 to 7 minutes, or until the internal temperature reaches 160°F for medium doneness. Avoid pressing down on the patties, as this can release juices and lead to a drier burger.
  4. Once the burgers are cooked, carefully drain any excess grease, which is especially important if you’re using fattier beef. Set the burgers aside on a plate to keep warm while you prepare the sauce.
  5. In a medium nonstick skillet, melt the butter over medium-high heat. Once melted, add the sliced mushrooms. Sauté them for about 5 minutes until golden brown, stirring occasionally. The mushrooms should be soft and fragrant.
  6. Just before the mushrooms are done, add the crushed garlic and sauté for an additional minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
  7. Add the cream cheese, heavy cream (or half and half), onion powder, thyme, salt, and black pepper to the mushrooms. Stir well until the cream cheese has melted and everything is combined.
  8. Next, add the shredded Gruyere cheese, mixing until melted and the sauce is smooth. At this stage, if the sauce is too thick, you can add a little water or beef broth to reach your desired consistency.
  9. Finally, gently fold in the sour cream and any remaining water or broth. Pour the creamy mushroom sauce over the cooked beef patties and allow everything to simmer for a few minutes until heated through.
  10. Serve the burgers hot, topped with the Gruyere mushroom sauce, and enjoy the rich flavors and textures!

Nutrition

Keywords: For the juiciest burgers, avoid over-mixing the ground beef. Handle it gently to keep the patties light and airy. Using a cast iron skillet enhances flavor and ensures even cooking.

Find it online: https://mamablueberry.com/beef-hamburgers-with-gruyere-mushroom-sauce-low-carb/